Saturday, December 15, 2012

Banana Gingerbread Cake with Vanilla Glaze

Well, there were more bananas that were begging to be baked into something. This time I chose to do a banana gingerbread cake and it was great! I used only half the amount of ginger because I didn't want it to be too overpowering. And I made this at my mom's house. So what does that mean? Well, my mom doesn't have a lot of the pantry items that I have in my own kitchen, so I had to leave out some of the spices. 

Banana Gingerbread Cake with Vanilla Glaze
Adapted from Delicious as it Looks
24 servings

2 large ripe bananas, mashed
1/4 cup 2% milk
1/2 cup canola oil
1/2 cup molasses
2 large eggs
2/3 cup packed brown sugar
2 cups all purpose flour
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 teaspoons baking soda
1 tablespoon 2% milk
1 teaspoon vanilla
1 tablespoon melted butter
1 tablespoon corn syrup
1 1/2 cups confectioners sugar

Preheat the oven to 325F. Spray and flour a 9x13 cake pan (or a loaf pan).

Combine  bananas, milk, oil, molasses, eggs and sugar in a bowl. Whisk until well combined.

Combine flour, ginger, cinnamon, salt and baking soda and stir into the wet mixture just until combined.

Pour the mixture into the prepared pan and bake for about 30 minutes or until a tester comes out clean.

Cool the cake completely before adding the glaze.

To make the glaze, simply mix all the glaze ingredients in a bowl, and spread over the cake. You can add more milk or sugar depending on how thick you want your glaze to be.

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